Those look awesome, Bob!! Great idea. I roasted 3 lbs yesterday, skinned, de-seeded them and froze them for future use the rest of the year. Not sure how long that will last. 3 lbs was about 20 peppers.

Hatch Chilies are grown one state over in New Mexico and there's always a big fuss around here in August. So they're relatively easy to find locally this time of year. I spoke with a guy I work with yesterday and he said that he has seen street vendors roasting them in several locations.

Pablanos are the 'standard' pepper used for making Chile Relleno to my knowledge. I was watching YouTube videos on roasting Hatch chilies and ran across someone using them for Relleno. I've been wanting to make Relleno for some time now and everything just fell into place last night.

I imagine you can use whatever pepper you like and is available. One could make miniature Relleno using Jalapeno's is would suppose. Who knows, I just might one day. It's the same batter I fry Jalapeno rings and Jalapeno fries.